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Almonds retain their goodness longer than many other nuts when properly stored and can be carried over from one year to the next with no significant loss of quality. Like all nuts, however, almonds are subject to insect damage and oxidation and routine safeguards must be maintained.
Almond storage guidelines are as follows:
 Store or display almonds in a cool, dry place away from all heat sources; also avoid prolonged exposure to direct sunlight, which tends to darken shelled almonds and decrease their stability.
Dry warehouse storage is satisfactory during cool months if the storage temperature does not rise above 45ºF. Otherwise, regular inspection and insect control or removal to cold storage is necessary.
Ideal cold storage temperature is 35-45ºF, since some storage insects can remain active above 45ºF temperatures. Recommended warehouse relative humidity is 55-65%.
Roasted or toasted almonds in vacuum tins or nitrogen-flushed packs sustain quality for prolonged periods of time, but cold storage is advised for long-term storage of several months. Note: Under extended cold storage conditions, tins should be checked periodically for rusting.
Storage in ammonia-cooled rooms should be avoided, since ammonia fumes can ruin almonds quickly. If brine-cooled storage facilities are not available, a guarantee against ammonia damage should be obtained from the warehouse.
Almonds may be permeated by strong odors and should never be stored in the same room with pungent commodities such as onions, apples, fish, paint, cleaning compounds, etc.; nor in rooms (cooled or otherwise) where such products have been recently stored.
Almonds can be freezer stored. It extends the shelf life of almonds significantly. However, proper packaging must be used to seal the almonds to protect from ice formation and moisture, which can result in mold.
Note to Retailers:
Retailers should be cautioned against improper display or storage: Almonds left at room temperature more than one week should be in insect-proof containers; or if left in cartons or paper-lined packages, the almonds should be inspected weekly.
The information provided is correct to the best of our knowledge without warranties of any kind and subject to change.
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